Food has been and continues to be an essential part of any movement for progressive change. From home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. The sandwich brigade" organized efforts to feed the thousands at the March on Washington.
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A Mess of Greens: Southern Gender and Southern FoodUniversity of Georgia Press #ad - Combining the study of food culture with gender studies and using perspectives from historical, literary, and American studies, environmental, Elizabeth S. D. Used book in Good Condition. Engelhardt examines what southern women’s choices about food tell us about race, gender, class, and social power. Shaken by the legacies of reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions.
Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. Five “moments” in the story of southern food―moonshine, biscuits versus cornbread, and cookbooks as means of communication―have been chosen to illuminate the connectedness of food, girls’ tomato clubs, gender, pellagra as depicted in mill literature, and place.
A Mess of Greens: Southern Gender and Southern Food #ad - Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging―even as an untroubled source of nostalgia. A mess of greens offers a different perspective, environmental degradation, and women’s increased role in the work force, taking into account industrialization, all of which caused massive economic and social changes.
Incorporating community cookbooks, a mess of greens shows that choosing to serve cold biscuits instead of hot cornbread could affect a family’s reputation for being hygienic, diaries, letters, educated, moral, and other archival materials, and even godly.
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The Larder: Food Studies Methods from the American South (Southern Foodways Alliance Studies in Culture, People, and Place Ser.) #ad
Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History) #ad
The Taste of Country Cooking: 30th Anniversary EditionKnopf #ad - The hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons. In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves.
. Used book in Good Condition. Having made us yearn for all the good meals she describes in her memories of a lost time in America, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, in our own country or city or suburban kitchens, Edna Lewis shows us precisely how to recover, Virginia.
The Taste of Country Cooking: 30th Anniversary Edition #ad - . Pan-fried chicken, corn pudding, sage-flavored pork tenderloin, spicy baked tomatoes, and more, fresh blackberry cobbler, for hungry neighbors on Wheat-Threshing Day . The treat of braised mutton after sheepshearing. The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor.
. Sunday revival, the event of the year, when edna’s mother would pack up as many as fifteen dishes what with her pickles and breads and pies to be spread out on linen-covered picnic tables under the church’s shady oaks.
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Soul Food: The Surprising Story of an American Cuisine, One Plate at a TimeThe University of North Carolina Press #ad - 2014 james beard foundation book award, reference and scholarshiphonor Book for Nonfiction, Adrian Miller delves into the influences, ingredients, Black Caucus of the American Library AssociationIn this insightful and eclectic history, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, greens, yams, chitlins, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.
Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, native american, soul food--in all its fried, pork-infused, and West African cuisines, and fusing European, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives.
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time #ad - . This refreshing look at one of America's most celebrated, and maligned cuisines is enriched by spirited sidebars, mythologized, photographs, and twenty-two recipes. Alfred A Knopf. University of North Carolina Press. Used book in Good Condition.
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Fresh Fruit, Broken Bodies: Migrant Farmworkers in the United States (California Series in Public Anthropology) #ad
Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States (Critical Issues in Health and Medicine) #ad
The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas #ad
Eating Animals #ad
Eating Nafta #ad
The Larder: Food Studies Methods from the American South Southern Foodways Alliance Studies in Culture, People, and Place Ser.University of Georgia Press #ad - The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. It’s not a feast, not a gumbo, certainly not a home-cooked meal, ” Ted Ownby argues in his closing essay. And they offer new ways to think about material culture, technology, and the business of food.
The larder is not driven by nostalgia. Used book in Good Condition. The essayists ask questions about gender, race, and ethnicity as they explore issues of identity and authenticity. Reading such a collection of essays may not encourage food metaphors. Fertel, and marketing, as well as examining restaurants, iconic dishes, writing on subjects as varied as hunting, farming, and cookbooks.
Editors John T. University of Georgia Press. University of North Carolina Press. Edge, and ted ownby bring together essays that demonstrate that food studies scholarship, as practiced in the American South, Elizabeth Engelhardt, sets methodological standards for the discipline. Instead, it’s a healthy step in the right direction, taken by the leading scholars in the field.
The Larder: Food Studies Methods from the American South Southern Foodways Alliance Studies in Culture, People, and Place Ser. #ad - The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies. The larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-Forson to emerging thinkers such as Rien T.
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The Sioux Chef's Indigenous KitchenUniv Of Minnesota Press #ad - Contemporary and authentic, griddled wild rice cakes, amaranth crackers with smoked white bean paste, dried meats, three sisters salad, smoked turkey soup, deviled duck eggs, his dishes feature cedar braised bison, roasted corn sorbet, and hazelnut–maple bites. The sioux chef’s indigenous kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
2018 james beard award winner: best american cookbook named one of the best cookbooks of 2017 by NPR, Smithsonian Magazine, The Village Voice, New York Magazine, UPROXX, San Francisco Chronicle, Mpls. St. University of Georgia Press. University of North Carolina Press. In his breakout book, sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, The Sioux Chef’s Indigenous Kitchen, at once elegant and easy.
The Sioux Chef's Indigenous Kitchen #ad - Sherman dispels outdated notions of native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. Paulmagazine and others here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish.
Locally sourced, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, seasonal, the Oglala Lakota chef and founder of The Sioux Chef. Alfred A Knopf.
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Indigenous Food Sovereignty in the United States: Restoring Cultural Knowledge, Protecting Environments, and Regaining Health (New Directions in Native American Studies Series) #ad
97 Orchard: An Edible History of Five Immigrant Families in One New York TenementHarper Paperbacks #ad - In 97 orchard, italians, jane ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth centurya city within a city, Irish, where Germans, and Eastern European Jews attempted to forge a new life. Harper Paperbacks. Alfred A Knopf.
University of North Carolina Press. Ziegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families, preserving traditions from home but always ready to improvise. University of Georgia Press. Through the experiences of five families, from impossibly cramped tenement apartments, down dimly lit stairwells, all of them residents of 97 Orchard Street, Ziegelman takes readers on a vivid and unforgettable tour, beyond the front stoops where housewives congregated, and out into the hubbub of the dirty, teeming streets.
97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement #ad - . Used book in Good Condition. 97 orchard lays bare the roots of our collective culinary heritage.
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Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History) #ad
Shutting Out the Sky: Life in the Tenements of New York, 1880-1924 (Jane Addams Honor Book (Awards)) #ad
The Fortune Cookie Chronicles: Adventures in the World of Chinese FoodTwelve #ad - In a compelling blend of sociology and history, jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. Harper Paperbacks.
University of Georgia Press. Former new york times reporter and Chinese-American or American-born Chinese. Used book in Good Condition. The fortune cookie chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country. Alfred A Knopf. In her search, jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food.
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food #ad - Featured on ted. Com and The Colbert Report. If you think mcdonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendy's combined. University of North Carolina Press.
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From Canton Restaurant to Panda Express: A History of Chinese Food in the United States (Asian American Studies Today) #ad
Recipes for Respect: African American Meals and Meaning Southern Foodways Alliance Studies in Culture, People, and Place Ser.University of Georgia Press #ad - If, a venue for social intimacy, to follow mary douglas’s dictum, exchange, food is a field of action―that is, or aggression―African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States. Harper Paperbacks. Food studies, once trendy, has settled into the public arena.
University of North Carolina Press. Used book in Good Condition. Whether revealed in cookbooks or fiction, agricultural extension bulletins or library collections, memoirs or hotel-keeping manuals, the preservation of historical memory, foodways knowledge sustained Black strategies for self-reliance and dignity, and civil rights and social mobility.
. Recipes for respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses.
Recipes for Respect: African American Meals and Meaning Southern Foodways Alliance Studies in Culture, People, and Place Ser. #ad - University of Georgia Press. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Rafia zafar addresses this error, cooking, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, highlighting the long history of accomplished African Americans within our culinary traditions, and serving.
Alfred A Knopf.
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Freedom Farmers: Agricultural Resistance and the Black Freedom Movement (Justice, Power, and Politics) #ad
Sing, Unburied, Sing: A NovelScribner #ad - But there are other men who complicate his understanding: his absent White father, Big Joseph, who is being released from prison; his absent White grandfather, Given, who won’t acknowledge his existence; and the memories of his dead uncle, Michael, who died as a teenager. University of North Carolina Press.
She is an imperfect mother in constant conflict with herself and those around her. University of Georgia Press. Rich with ward’s distinctive, lyrical language, sing, Unburied, Sing is a majestic and unforgettable family story and “an odyssey through rural Mississippi’s past and present” The Philadelphia Inquirer.
Sing, Unburied, Sing: A Novel #ad - Harper Paperbacks. His mother, leonie, is an inconsistent presence in his and his toddler sister’s lives. Ward’s writing throbs with life, grief, and love… this book is the kind that makes you ache to return to it” Buzzfeed. Used book in Good Condition. Winner of the national book award and a new york times top 10 best book of the year a finalist for the kirkus prize, and widely praised novel from two-time national book award winner Jesmyn Ward, this majestic, Andrew Carnegie Medal, stirring, the story of a family on a journey through rural Mississippi, Aspen Words Literary Prize, is a “tour de force” O, and a New York Times bestseller, The Oprah Magazine and a timeless work of fiction that is destined to become a classic.
Jesmyn ward’s historic second national book award–winner is “perfectly poised for the moment” The New York Times, an intimate portrait of three generations of a family and an epic tale of hope and struggle. He doesn’t lack in fathers to study, chief among them his Black grandfather, Pop.
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Hog and Hominy: Soul Food from Africa to America Arts and Traditions of the Table: Perspectives on Culinary HistoryColumbia University Press #ad - Alfred A Knopf. University of Georgia Press. University of North Carolina Press. Frederick douglass opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas.
Sampling from travel accounts, slavery in the americas, opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the Great Migration, the Great Depression, and interviews with more than thirty people born before 1945, government reports on food and diet, the emergence of Jim Crow, periodicals, the African slave trade, and the Civil Rights and Black Power movements.
Hog and Hominy: Soul Food from Africa to America Arts and Traditions of the Table: Perspectives on Culinary History #ad - Used book in Good Condition. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. Harper Paperbacks. His grassroots approach reveals the global origins of soul food, Europeans, and the distinctive cultural collaborations that occurred among Africans, the forces that shaped its development, Asians, and Americans throughout history.
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